Cauliflower Curry (Aloo Gobi)
This wonderful curry from northern India is easy to make, uses normally available condiments and ingredients and is delicious.
- 1 cauliflower (about 1.5 lbs)
- 12 oz. Potatoes
- 2 medium onions
- 1 piece fresh ginger (2 inch piece grated)
- 1 can chunky tomatoes
- 1 red bell pepper
- 2 dried chillies
- 1 ½ tsp ground turmeric
- 1 ½ tsp ground cumin
- 2 tsp paprica powder (sweet)
- ¼ tsp ground chillies
- 1 can coconut milk (unsweetened)
- 1 tspgaram masala (mixed indian spices)
- 6 Tbl cooking oil
Wash the cauliflower and cut into small flowerlets. Peel potatoes and cut into 1″ cubes. Peel onions and chop. Scrape peel off ginger and grate on a fine grater. Wash bell pepper and chop coarsely. Split dried chillies and remove seeds and membranes (don’t forget to wash your hands immediately afterwards and don’t touch your eyes until you do).
Heat the oil in a pan with high sides and sautee the onions until light brown, but not burnt. Add the potatoes, cauliflower, bell pepper and chillies and stir continuously while sauteeing for 3 minutes. Add turmeric, cumin, paprika powder, chillie powder and grated ginger and sautee further 3 minutes while stiring. Add the canned tomatoes with their juice and the coconut milk. Stir well and if necessary add a cup of water to adjust the consistency. Cook over medium heat for 20 minutes covered until the cauliflower and potatoes are cooked through. Stir often. Spread garam masal over the top and serve with Basmati rice and a dip (rajita) made of cucumber and yoghurt (peel the cucumber and grate coarsely, salt and allow to stand in a strainer for 30 minutes, squeeze out the water and mix with yoghurt (Greek 10% if you can get it). Season with salt and pepper. The rajita will tone down the heat of the chillies if it’s too hot for your guests.